Fresh Homemade Salsa
A fresh and simple homemade salsa made with ripe tomatoes, jalapeño, lime juice, and cilantro. Perfect for tacos, nachos, or as a dip.
Equipment
- Blender (for the smooth version)
- Sharp knife
Ingredients
- 4 ripe tomatoes (Roma or plum tomatoes)
- ¼ small red onion
- 1 jalapeño pepper
- Juice of 1 lime (about 2 tbsp)
- 1 tbsp fresh cilantro finely chopped
- ¼ tsp salt or to taste
Instructions
Classic Preparation (Rustic Salsa)
- Wash the tomatoes thoroughly. Halve them and remove the seeds if you prefer a thicker salsa. Finely chop the tomatoes and place them in a mixing bowl.
- Finely chop the red onion, jalapeño, and cilantro. If you like extra heat, keep some jalapeño seeds; otherwise, discard them.
- In the bowl with the tomatoes, add the chopped onion, jalapeño, cilantro, lime juice, and salt. Stir well to combine all the flavors.
- Allow the salsa to sit at room temperature for 10-15 minutes so the flavors meld together.
- The salsa is ready to enjoy immediately, but for a deeper flavor, refrigerate it for an hour before serving.
Blender Version (Smooth Salsa)
- Cut the tomatoes into chunks. Roughly chop the red onion and jalapeño.
- Place all the ingredients into a blender and pulse a few times until you reach your preferred texture. Avoid over-blending to keep some chunkiness.
- Taste and adjust the seasoning with more salt or lime juice if needed.
- Let the salsa rest in the refrigerator for 10-15 minutes before serving for the best flavor.
Notes
Use Roma or plum tomatoes for the best texture. Avoid watery tomatoes.
If using a blender, pulse in short bursts to avoid over-processing into a puree.
Nutrition
Serving: 120gCalories: 28kcalCarbohydrates: 6gProtein: 1gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 152mgPotassium: 320mgFiber: 2gSugar: 4gVitamin A: 1073IUVitamin C: 24mgCalcium: 16mgIron: 0.4mg
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